Swiss Stripe Roll

Swiss Stripe Roll

Déborah Libs
Difficulty Icon
Expert
Recipe Time Icon
1h30
13
Videos
The ultimate Swiss bread: a croissant dough cut into strips that are placed on top to create a lovely, ultra-crispy stripe pattern, vanilla and chocolate flavored for the traditional version, and an inspired coconut pyramid flavor the more exotic version.
Swiss Stripe Roll
Completion time
Preparation
1h30
Baking
15h15
Resting
30m
Techniques taught
  • Forming a glutinous network
  • Kneading croissant dough with a mixer
  • Making croissant dough
  • Defining the base temperature
  • Preparing a coconut rocher mix
  • Scraping a vanilla pod
  • Pasteurizing a mixture
  • Making an egg-free cream
  • Shaping butter prior to the layering process
  • Giving a double fold
  • Giving a single fold
  • Making puff pastry strips
  • Réaliser une pâte à croissant aux feuillets apparents
  • Thinning a cream
  • Rolling out puff pastry
  • Cutting puff pastry
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Assembling a Viennese pastry
  • Piping without using a tip
  • Garnishing a viennoiserie
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Assembling a Viennese pastry
  • Garnishing a viennoiserie
  • Monter un pain suisse
  • Making a neutral syrup
  • Coating with syrup
  • Baking a Viennese pastry
  • Using a brush
  • Decorating a viennoiserie

Discover the first step of this course for free

Step 1 : Kneading the croissant dough

Déborah Libs
Déborah Libs
Head Baker | World Champion Viennese Pastry
Head Baker | World Champion Viennese Pastry

Step 2 : Coconut pyramid filling

Step 3 : Vanilla-flavored cream

Step 4 : Preparing the tourage butter

Step 5 : Layering: one single fold and one double fold

Step 6 : Preparing the visible layers (stripes)

Step 7 : Thinning the vanilla cream

Step 8 : Rolling out and cutting the striped croissant dough

Step 9 : Assembling the vanilla Swiss rolls & final proof

Step 10 : Assembling the coconut Swiss rolls & final proof

Step 11 : Neutral syrup

Step 12 : Baking and finishing with syrup

Step 13 : Final decoration

Déborah Libs

Déborah Libs

Head Baker | World Champion Viennese Pastry
Déborah Libs is a Head Baker and Pastry Chef from Alsace, and World Champion Viennese Pastry Chef.

Passionate about her native region heritage, Déborah has been baking Alsatian specialities with her family ever since she was a child. Choosing a career as a baker was an obvious choice.
After completing her vocational studies and earning a CAP in baking, then a CAP in pastry-making, the chef completed her training with a master's certificate. After entering several competitions, Déborah entered the Bakery Masters in 2018 and was crowned World Viennese Pastry Champion.

Déborah then seized the opportunity to put her passion into practice and joined a French bakery in Chicago for 4 years, working with Pierre Zimmerman, twice sacred World Bakery Champion. She passed on her love for her region through traditional products that come from the other side of the Atlantic.
At the same time, the Chef hosted numerous demonstrations around the world, as she has always been keen to pass on her expertise.

Now that she is back in France, Déborah's ambition is to open her own bakery which would stay true to what she values: traditional products from her region, classic bakery products and original products from her creations that are both technical and gourmet.

For VoilaChef, Déborah invites you to join her and make 3 of her favorite products: a savory Alsatian Kugelhopf, a delicious two-tone raspberry and chocolate puff pastry brioche, and a classic or coconut version of the Swiss stripe roll.

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